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Recipes
Lick your Lips Chili
By SarahJD60
1. Heat the oil in pan over medium heat
- 1 tbsp olive oil
- 1/2 lb ground turkey
- 1 medium onion chopped
- 1 medium red bell pepper cut into pieces
- 1 poblano pepper, cut into pieces
- 1 garlic clove finely chopped
- 2 tbsp chili powder
- 2 tsp ground cinnamon, plus more for serving
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 4oz can chopped green chiles
- Salt and Peppper
- 6 cups low sodium tomato juice
- 1 28oz diced fire roasted tomatoes
- 3 oz semissweet chocolate chopped about 1/2 cup
- 1 15oz can chickpeas rinsed
- 1 15oz kidney beans rinsed
- 1 15oz can black beans rinsed
Slow-Cooker Pork Tacos
By SarahJD60
Put the ancho and pasilla chiles and the garlic in a bowl
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Chorizo, Potato & Green Chile Omelet
By SarahJD60
HEAT oven to 350°F. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min
- 6 oz. chorizo
- 1 small red onion, chopped
- 3 cups frozen Southern-style hash browns
- 1 can (4 oz.) chopped green chiles, undrained
- 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 4 whole eggs
- 8 egg whites
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup red salsa
Rise and Shine Juice
By SarahJD60
Recipe courtesy Giada De Laurentiis
- 5 to 6 ounces baby spinach leaves, rinsed
- 2 apples, halved and cored
- 2 medium carrots, scrubbed
- 2 celery sticks
- 1/2 large lemon
- One 2-inch piece ginger, peeled
- Ice
Cinnamon Sugar Pull Apart Loaf
By SarahJD60
1 Heat oven to 400°F
- oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
Mexican Lasagna
By SarahJD60
Recipe courtesy Rachael Ray
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Zesty Grilled Veggies
By SarahJD60
1PLACE vegetables in grill basket
- 4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
- 3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/4 cup KRAFT Grated Parmesan Cheese
Savory White Chicken Chili
By SarahJD60
1 In 4-quart saucepan or Dutch oven, heat oil over medium heat
- 2 tablespoons 2 tablespoons olive or canola oil
- 1 lb 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium 1 medium onion, chopped (1/2 cup)
- 2 cloves 2 cloves garlic, minced
- 1 1/2 cups 1 1/2 cups Progresso® chicken broth
Garden Vegetable Bake Recipe
By SarahJD60
Directions Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 i...
- 2 cups chopped carrots
- 1/2 cup fresh or frozen lima beans
- 1/2 cup cut fresh green beans
- 2 cups chopped cauliflower
- 2 cups chopped fresh broccoli
- 1/2 cup fresh or frozen whole kernel corn
- 1/2 cup fresh or frozen peas
- 1 large sweet onion, chopped
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1 cup 2% milk
- 1 package (8 ounces) spreadable garlic and herb cream cheese
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup minced fresh parsley
- 1/4 teaspoon each salt and pepper
- Dash each white pepper and ground nutmeg
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup each shredded Parmesan and Romano cheeses
Chicken and Broccoli Alfredo
By SarahJD60
Heat butter and add chicken until browned
- 1/2 of 16 oz linguine
- 1 cup fresh or frozen broccoli
- 2 Tablespoons of butter
- 1 lb skinless chicken breast
- 1 can Cambells Mushroom Soup
- 1/2 cup milk
- 1/2 cup Parmesan cheese
- 1/4 tsp. ground black pepper